Marinade the beef in the marinade for one hour. Being so thin, it won't take long for the marinade to penetrate the slices.

Remove the casing from the sausage, crumble and brown over medium heat.

Remove the meat to a collander but keep it's glorious red oil in the pan. Saute the jalapeno and sweet bell peppers for about 1 minute. Add the rice and toss around, coating with oil. You should get a nice orange coating on the rice.Cook for a minute or two when you should start to smell the rice give off a nutty aroma. Add water or broth and cook according to directions.

Stir the sausage into the cooked rice. Then stir the cheese in as well. The heat of the cooked rice should melt the cheese and make the rice a bit "sticky". Allow to cool, covered for a few minutes because you want it cool enough to handle and you DON'T want it to start cooking the meat.

Remove the steak from the marinade and cut the slices of steak in half.

Place a spoonful of the chorizo/rice mixture on each piece and form the rice into a "log" about the width of the slice of meat.Roll up the beef and spear with a toothpick to hold it in place.Preheat your grill to 350-400f. Place the roll ups over direct heat for one minute.

Flip the and cook for one minute.You're done.

See? Easy. Being so thin, the beef cooks in no time flat. The beef is flavorful, perfectly cooked and so very tender. You can wrap them in corn tortillas and serve them as finger food.Or, you can serve several of them together on a salsa verde cream sauce as an entree.What's that? You need a salsa verde cream sauce that's as quick as these 120 second fajita beef roll ups? Ok, here.

I really enjoy Herdez Salsa Verde. Alexis picked a can up on a whim one day and I've been hooked ever since. It's thin and piquant, perfect for using in recipes or just as a condiment. Plus it's hard to beat the convenience of having a can on hand whenever you need it (compared to roasting your own tomatillos and making your own). [Standard Disclaimer]

These fajita beef roll ups were a huge hit with the whole family and I will DEFINITELY be making them again.

Since they are only 120 seconds on the grill, I will be making these at the East Tennessee Blogger Get Together next month. Don't forget, it's open to anyone willing to get there (Click here for details).

27 comments:

I wish that I found something like that in our refrigerator when I stare at it. Those look really good and it seems simple and fast to do. Have fun at Get Together and have one of these roll ups for me. I have always wanted to try making roll ups and I think that this recipe is the one for me to try. Thanks for sharing it :)

I love that brand of Verde sauce, I just made a stew with it the other day. I should pass it on, because you would love it! Will post in a few days...

Hey when we would stare into the fridge like that my dad would come up behind us and pop us in the back of the knee and I would fall in...does that mean I became part of the menu? Maybe that is where my brain went he he

Also first glance- 'roll ups' made me think of the candy kind you pulled off the paper as a kid, then I kind of went 'ewww' but the picture of the fajita rolls saved me...see my brain, I was the model for the scarecrow!

What a great creation, Chris! It's always fun to have success when inspired to create something new. I especially love the idea of chorizo in rice - I buy basmati in the giant burlap bag size and love to find new rice ideas! Really nice dinner and beautiful post with great photos!

The refrigerator stare worked wonders - this sound great and I've printed it out...there's a difference between a stare and a trance...try not to ever fall into a trance - now THAT'S serious! Here's a suggestion for you and all of your free time...you need to enter this contest...1st prize is $100,000 and if ANYONE can win, you can...although I'm planning on it so you just try to come in 2nd or 3rd...no stealing my glory! Google Build a Better Burger 2010...seriously, you could win, I mean, place 2nd - think about it!